The GMO convo...

The topic of GMOs (genetically modified organisms) has been receiving some much needed attention thanks to California's narrowly defeated Prop 37 which would have done several things.  It would have:

• Required labeling on raw or processed food offered for sale to consumers if the food is made from plants or animals with genetic material changed in specified ways.
• Prohibited labeling or advertising such food as "natural."
• Exempted from this requirement foods that are "certified organic; unintentionally produced with genetically engineered material; made from animals fed or injected with genetically engineered material but not genetically engineered themselves; processed with or containing only small amounts of genetically engineered ingredients; administered for treatment of medical conditions; sold for immediate consumption such as in a restaurant; or alcoholic beverages."

 

While the California Right to Know Genetically Engineered Food Act sadly did not pass, it did stimulate a dialogue on our rights as consumers to know what it is we are eating. Genetic engineering of food crops is not the precise science the biotech companies like Monsanto would like us to believe. It is based on the faulty premise that a single gene, virus, or bacteria inserted into an organism will have one specific effect on one specific protein and nothing more. Basic science tells us this is not how things really work. One gene often creates multiple proteins for a number of reasons:

• The location of the gene often varies, which can affect whether or not it produces the desired protein
• The insertion of the gene can disrupt the genetic blueprint of the organism
• The new gene can either silence other genes that were normally active or activate other genes that were silent
• A promoter (typically a virus) is usually added that helps the gene activate a desired protein. However, it may also activate other proteins that were silent, which could lead to harmful effects on humans.

At this point you may be saying to yourself, "Sure, that doesn't sound great or quite precise, but surely the FDA evaluates the safety of these foods, right?" WRONG! The FDA is responsible for food safety, BUT it doesn’t do any testing on GE food and doesn’t require any independent tests. The only studies done are by the same companies developing the foods and they’re not required to give all their data to the FDA. They only need to declare their studies are adequate and that the GE food is safe. By and large, GE food safety is self-regulated. Is this enough? Numerous credible animal studies all over the world have indicate it is not. For example:

• In Scotland, GE potatoes fed to rats showed lowered nutritional content and the rats suffered damaged immune systems, smaller brains, livers and testicles and enlarged intestines
• In Australia, a harmless gene in a bean engineered into a pea produced immune reactions in mice, indicating allergic reactions and/or toxins
• In Austria, a government study showed that mice fed GE corn had fewer litters and fewer total offspring
• In France, a study found that GE corn previously thought harmless revealed hormone-dependent diseases and early signs of toxicity in rats

Now, harm to animals doesn’t necessarily translate to harm to humans, but it is a definite indication that more studies should be done. Do we really want to make ourselves and our children the lab rats? Join the conversation. Ask questions about what it is we are feeding our families. We have the right to know! If there really is no harm in eating genetically engineered foods, why are the biotech companies so scared to have them labeled?

Easy GF Salmon Cakes- an Omega-3 Powerhouse!

Last night for dinner I wanted something healthy that I could throw together quickly, my whole family would eat, and  would conform to my newly gluten free diet.  The answer, these super yummy salmon cakes! Not only did my whole family (including my picky 5 year old) devour them, but they are incredibly nutritious! Using wild caught salmon and free range eggs will significantly boost the nutritional profile, especially for the omega-3 fatty acid content of these patties compared to using farmed salmon and eggs from caged birds. 

But how can that be? Eggs are eggs, right? Wrong. A 2007 Mother Earth News Study found that truly FREE-RANGE eggs (that is to say, eggs from hens raised without confinement and out on pasture, not ones produced in line with the USDA's low standards for "Free-Range") are healthier than their conventional counterparts.

 

Compared to conventionally raised eggs, truly free-range eggs contain:

* 1/3 less cholesterol

*1/4 less saturated fat

*2/3 more omega-3 fatty acids

*3 times more vitamin E

*7 times more beta carotene

 http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx

 

When it comes to free range eggs, you can SEE the difference; the orange yolk at the front is from a truly free range hen.  The darker yolk color indicates a higher concentration of beta carotene.

So what about the salmon itself?  I used wild caught salmon in pouches, making it quick, easy and affordable! I choose pouches over cans to reduce my family's exposure to BPA (used in can linings and some plastics).  For me, the most important aspect of the salmon is that it is wild caught. Proponents of farmed salmon will tell you it has higher levels of Omega 3 fatty acids than wild, and this is correct, but it is also not the whole picture.  To get the real story, you need to look at the RATIO of Omega 3's to Omega 6's:

Excessive amounts of omega-6 fatty acids and a very high omega-6/omega-3 ratio, as is found in today's Western diets- and farm raised salmon- promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3's (a low omega-6/omega-3 ratio) exert suppressive effects. Biomed Pharmacother. 2002 Oct;56(8):365-79.

Let me say that again; too many Omega 6's (or too high an Omega 6/3 ratio) can cause heart disease and cancer, and higher Omega 3's can prevent those same diseases!  This seems like a no-brainer to me.  I'll reach for the wild caught every time!

To stick with my newly adopted gluten free diet, I pulsed a few GF flat breads in the food processor for a couple seconds and, voila!  Gluten free breadcrumbs!  So, without further ado, here it is!

Emily's Easy Salmon Cakes
Hands on time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Makes 9 medium sized patties

• 15 oz. Wild caught Salmon
• 1/2 cup GF breadcrumbs
• 1/4 cup ground flax seeds
• 1 free range egg
• 1/4 cup homemade mayo find my recipe here!
• 1/4 cup Dijon mustard
• 1/4 cup chopped red onion
• 1 mashed avocado
• a few sprigs fresh dill, chopped
• salt and pepper, to taste
• squeeze of fresh lemon

Preheat oven to 350` F. Combine all ingredients (adding more breadcrumbs if too wet and more mayo if too dry) and shape into patties. Arrange salmon cakes on parchment lined baking sheet and bake for 30 minutes, flipping once half way through cooking. We served our salmon cakes with sauteed zucchini and some jasmine rice and everyone cleaned their plates! This was definitely a delicious, nutritious meal!

New year, new dedication

New year, new dedication to this blog. We will use this forum to share healthy recipes, nutrition tips, lifestyle and wellness ideas for the whole family. We invite your input as we grow in this space.